Soft Eggs with Spinach & Sourdough Toast
12 minLow FODMAPHigh proteinSteady energyGluten-freeFollicular phaseWomen 35+StovetopLow carbHormone balanceMenstrual phaseGut health
Servings:
1
·
Ingredients
- —2 Eggs, whole, raw
- —2 handful Spinach, raw
- —1 slice Gluten-free sourdough bread
- —1 tsp Olive oil
- —Lemon zest
- —Sea salt, black pepper
Method
- 01Warm a little olive oil in a pan over low heat. Add the spinach and cook for 2 minutes, stirring, until it wilts down and softens. Low heat is important here — high heat will scorch it.
- 02Add the eggs to the pan with the spinach, or use a separate pan over very low heat. Stir slowly with a spatula for 3–4 minutes — the eggs should stay soft, creamy and just slightly underdone. Remove from heat before they look fully set.
- 03Toast the bread until crisp. Layer the spinach on top, then the eggs. Grate over some lemon zest, season with salt and pepper — the zest adds a fresh brightness that lifts the whole dish.
Why this works
Choline in eggs supports liver detox of estrogen; folate and magnesium in spinach ease perimenopausal symptoms; gentle protein start stabilises cortisol.
Nutrition (per serving)
276
kcal
15.5g
protein
15.6g
fat
17.9g
carbs